Double Chocolate Peppermint Cookies (Grain-Free, Dairy-Free)

Double Chocolate Peppermint Cookies are soft and chewy with cocoa, dark chocolate, peppermint and crushed candy canes. They’re also grain-free and dairy-free and the perfect Christmas cookie for the holiday season!

I’m sharing my first peppermint recipe of the season and it’s starting to feel like Christmas! Our tree is up, the outside Christmas lights are on and I’m currently listening to Christmas music (okay, I have been for weeks!)

So the stage is set to officially begin holiday baking.

I’ve made three batches of these chocolate peppermint cookies this past week, and I had to store them in the freezer just so I would stop eating them.

They are that good!

Why you’ll love these chocolate candy cane cookies too:

They require just 10 minutes prep time and 10 minutes bake time.

There’s no chilling time required and they make a small batch, so you’re not spending hours baking dozens of cookies!

You can make them now, store in the freezer and break them out for Christmas.

They have an irresistible fudgy centre and just a hint of peppermint – enough to make them festive but not overpowering.

Ingredients to make chocolate peppermint cookies:

Coconut sugar

Almond butter

Coconut oil

Egg

Peppermint extract

Almond flour

Coconut flour

Unsweetened cocoa

Baking soda and salt

Dairy-free chocolate chunks or chips

Crushed candy canes or peppermint candies

How to make double chocolate peppermint cookies:

In a large bowl, add your sugar, almond butter and coconut oil and cream together using an electric mixer (stand or handheld).

Beat in your egg and peppermint extract. Set aside.

Add the almond and coconut flours, cocoa, baking soda and salt to a small bowl and whisk together (or sift together if your flours and cocoa are lumpy).

Add the dry ingredients to the wet mixture and mix on medium-speed until combined.

Fold in the chocolate chunks and crushed candy canes.

Line a rimmed baking sheet with parchment paper and using a small cookie scoop, place mounds of the cookie dough on the baking sheet about 1-inch apart. (No need to flatten the cookies as they will spread while baking).

Bake for 9-11 minutes, or until the cookies have puffed up and look firm around the edges. To ensure they have a fudgy centre, it’s important that you don’t overbake the cookies. They will flatten a bit and firm up as they cool.

Frequently Asked Questions:

How do you store these chocolate candy cane cookies? Store them in an airtight container at room temperature and enjoy within 2-3 days.

Can you freeze these peppermint chocolate chip cookies? Yes, just let them cool completely and then place in a freezer safe container, either in a single layer or in between sheets of wax paper. They should last in the freezer for up to 3 months. When ready to enjoy, just defrost at room temperature.

Can you use all-purpose or gluten-free flour in these cookies? Since these cookies are meant to be grain-free, I haven’t tested this recipe with any other flours. With that said, almond flour and coconut flour do not act in the same ways as other flours, so I wouldn’t recommend a direct substitution in this recipe.

What’s a good substitute for coconut sugar? If you don’t have coconut sugar, you can use brown sugar as a replacement.

What can you use as a replacement for almond butter? Any natural nut or seed butter may be used as a replacement, but this will change the taste of the cookies.

Additional tips for making this chocolate peppermint cookie recipe:

Your coconut oil should be soft, but not melted. This will help it cream together with the sugar and almond butter. Coconut oil is stored at room temperature, but if you find it’s still too hard, heat it in the microwave for a few seconds.

Ensure your cold ingredients are brought to room temperature before mixing them together with the coconut oil. Cold ingredients may cause your coconut oil to harden as the batter mixes together.

I sprinkled some crushed candy canes on top of the cookies before baking. It adds a pretty detail as the candy melts while baking, but it’s not necessary. If you prefer, you can sprinkle on some flaked sea salt.

If you want to change things up, replace the dark chocolate chunks with white chocolate or mint chocolate chips.

This recipe makes about 15 cookies but you can easily double the recipe for a larger batch.

Pin these Double Chocolate Peppermint Cookies to make for Christmas!

If you’re looking for more Christmas cookies, you might also enjoy these recipes:

Peppermint Mocha Fudge Avocado Brownies are chocolatey and fudgy, just like a brownie, but made with avocado, dates, maple syrup, whole wheat flour and cocoa. They’re even topped with an avocado frosting.

Instructions

Pre-heat oven to 375F and line a rimmed baking sheet with parchment paper.

In a large bowl, cream together the sugar, almond butter and coconut oil using an electric mixer (stand or handheld).

Beat in the egg and peppermint. Set aside.

In a small bowl, whisk together the almond and coconut flours, cocoa, baking soda and salt. (If your flours and cocoa are lumpy, just sift together the ingredients).

Add the dry ingredients to the wet mixture and mix on medium-speed until combined.

Fold in the chocolate chunks and crushed candy canes.

Using a small cookie scoop, place mounds of the cookie dough on the prepared baking sheet about 1-inch apart. (No need to flatten the cookies as they will spread while baking). Sprinkle some crushed candy canes on top of the cookies (optional).

Bake for 9-11 minutes, or until the cookies puff up and the edges look firm. To ensure they have a fudgy centre, don’t overbake the cookies.

Remove from oven and let cool in pan for a few minutes before transferring to a wire rack to cool completely. The cookies will flatten and firm up as they cool.

Store in an airtight container at room temperature and enjoy within 2-3 days or freeze for up to 3 months.

Notes

Your coconut oil should be soft, but not melted. This will help it cream together with the sugar and almond butter.

So glad to hear you are as excited about Christmas as we are! We love Christmas carols and our tree has been up for quite a while. The Christmas season always seem to zip past so fast, so it’s nice to extend it as much as possible. I love the look of these cookies – chocolate and peppermint are my favourite combo. Definitely bookmarking these!

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Meet Leanne

Hey there! I'm Leanne and welcome to Crumb Top Baking. I'm a self-taught baker, home cook and food photographer, and I'm passionate about sharing recipes that help people eat a little healthier and find balance in the recipes they prepare for themselves and their families. Learn more about me and what you'll find on Crumb Top Baking....